Best 2 Black Rice And Soy Salad Recipes
Indulge in a symphony of flavors and textures with our versatile black rice and soy salad, a culinary journey that takes you from the vibrant streets of Asia to the comfort of your kitchen. This wholesome dish, bursting with nourishment, features the nutty aroma of black rice, a treasure trove of antioxidants and fiber, harmoniously blended with the umami richness of soy sauce and a medley of fresh, crunchy vegetables.
Our recipe collection offers a delightful array of variations to suit every palate. From the classic combination of edamame, cucumber, and carrot to the tantalizing fusion of mango, avocado, and mint, each salad promises a unique symphony of flavors.
For those seeking a plant-based protein boost, our tofu and tempeh variations offer satisfying alternatives, while the addition of succulent shrimp or chicken adds a layer of savory indulgence.
These black rice and soy salads not only delight your taste buds but also nourish your body with a wealth of nutrients. Black rice, an ancient grain, is a powerhouse of antioxidants, supporting your overall well-being, while the generous serving of vegetables provides essential vitamins, minerals, and fiber.
As a versatile dish, these salads seamlessly adapt to your dietary preferences and culinary creativity. Enjoy them as a light lunch, a vibrant side dish, or even a delightful main course. Pack them for a nutritious on-the-go meal or serve them at your next gathering, where they're sure to impress.
Embark on a culinary adventure with our black rice and soy salad recipes, a harmonious blend of flavors, textures, and nourishment that will leave you feeling satisfied and revitalized.
BLACK RICE AND SOY SALAD
I've made this salad with Chinese black rice and with Lundberg's Japonica, and both work well. It's a salad high in omega-3 fatty acids and plant proteins - contained in the tofu, edamame and rice - and it packs well in a lunch box. Whichever type of rice you use, just follow the cooking instructions on the bag.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings, main course
Time 5m
Yield Serves six
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.
- Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.
- Just before serving, toss with the vinaigrette.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 440 milligrams, Sugar 3 grams, TransFat 0 grams
BLACK RICE AND SOY SALAD W/ASIAN DRESSING
Yield 6 servings
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame. 2. Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro. 3. Just before serving, toss with the vinaigrette. Yield: Serves six. Advance preparation: The rice will keep in the refrigerator for three or four days, and it freezes well. The salad can be assembled several hours before serving, but don't toss the tofu with the soy sauce until you're ready to serve it. If you want the rice to be extra flavorful, toss it with the dressing and marinate for a few hours. You can even freeze it in the dressing. Nutritional information per serving: 389 calories; 2 grams saturated fat; 10 grams polyunsaturated fat; 11 grams monounsaturated fat; 0 milligrams cholesterol; 31 grams carbohydrates; 4 grams dietary fiber; 208 milligrams sodium (does not include salt to taste); 11 grams protein
Tips:
- For the best flavor, use high-quality soy sauce and mirin. Authentic Japanese brands are recommended.
- If you don't have black rice, you can use brown rice instead. However, black rice has a slightly nutty flavor that pairs well with the other ingredients in this salad.
- To make the salad ahead of time, cook the rice and vegetables according to the recipe. Then, let them cool completely and store them in separate containers in the refrigerator. When ready to serve, combine the rice, vegetables, and dressing in a bowl and toss to coat.
- This salad is a great way to use up leftover rice. If you have any cooked rice on hand, simply follow the recipe and add it to the salad.
- Garnish the salad with some chopped fresh herbs, such as cilantro or basil, before serving.
Conclusion:
This black rice and soy salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It's also a great way to get your daily dose of fruits and vegetables. With its unique flavor and texture, this salad is sure to be a hit with everyone who tries it.
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